“You cannot out run a bad fork”
A quote I heard years ago and never forgot…
Meaning…if you want to improve your overall health and fitness you can’t just “exercise” but you have to learn how to FUEL your body with the RIGHT foods in the right PORTIONS and that’s exactly what I set out to do every day and it starts with my weekly meal prep.
I have had my instant pot for a few months now and to be honest I was a wee bit scared! I’m not sure why but it was new, my “normal” recipes didn’t seem to fit and I am a creature of habit, so this change wasn’t on my radar.
But after staring at the brand new kitchen device that I couldn’t WAIT to have EVERY time I opened the pantry I decided to give it a try.
A friend told me about a hamburger soup she tried and I decided to give it a whirl with my own twist!
WHAT YOU NEED:
- 2.5 lb lean ground beef or ground turkey
- 1 onion, chopped
- 4 large carrots, peeled and chopped
- 3-4 celery stalks, sliced
- 4 cups yukon gold potatoes (cut into small pieces)
- 1/4 cup tomato paste
- 3 cup frozen green beans
- 2 14.5 oz. can diced tomatoes with green chilies
- 4 cups beef broth
- 2 teaspoons fresh garlic
- 2-3 teaspoons sea salt
- 1 teaspoon pepper
- Jalopenos (optional but so highly recommended!)
- Shredded cheese (optional)
WHAT YOU NEED TO DO:
Set your Instant Pot to Saute.
Add beef/turkey and cook until browned. Add all other ingredients, stir to combine & set Instant Pot to Soup setting.
And THAT simplicity is now why I am finding new Instant Pots to add to my MEAL PLAN weekly!
For my fellow portion fix & 80 day friends:
Makes 10 servings: 1 RED, 1 YELLOW 1 GREEN – If you add cheese you would include as BLUE. You could decrease your potatoes to 2 cups and add one cup corn and one cup peas